yoirene

With this vegan take on the classic grilled cheese sandwich, you can enjoy the ultimate comfort food. Every bite tastes great because of the roasted tomatoes and fresh basil, and the vegan cheese makes it even better. Great for a quick and filling meal!

Ingredients: 4 slices of whole grain bread. 1 cup cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup vegan cheese, shredded such as Daiya or Violife. 1/4 cup fresh basil leaves. 2 tablespoons vegan butter, for grilling.

Instructions: Preheat the oven to 400F 200C. Toss the cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 15-20 minutes until softened and slightly caramelized. While the tomatoes are roasting, assemble the sandwiches. Divide the vegan cheese evenly between two slices of bread. Top each with roasted tomatoes and fresh basil leaves. Place the remaining bread slices on top to form sandwiches. Spread vegan butter on the outside of each sandwich. Heat a non-stick skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Once the sandwiches are grilled to perfection and the cheese is melted, remove from the skillet and let cool slightly before serving. Slice each sandwich in half diagonally and serve warm.

Indulge in this guilt-free Nutella-inspired smoothie that's both vegan and sweetened with dates. Creamy bananas, rich Nutella, and cocoa powder combine with sweet dates and almond milk for a decadent treat.

Ingredients: 2 ripe bananas. 3 tablespoons Nutella or vegan chocolate hazelnut spread. 4 Medjool dates, pitted. 2 tablespoons cocoa powder. 1 cup almond milk or any non-dairy milk of choice. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Put everything into a blender. It will take about one to two minutes of blending on high speed until the mixture is smooth and creamy. Pour into glasses and serve right away. Add a sprinkle of cocoa powder or chopped hazelnuts as a garnish if you want to.

Indulge in the decadence of a rich, moist, and gluten-free raspberry chocolate chip cake. This vegan-friendly dessert combines the tartness of fresh raspberries with the sweetness of dairy-free chocolate chips for a delightful treat suitable for any occasion.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup maple syrup. 1/2 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup fresh raspberries. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C. Grease a cake pan with coconut oil and line it with parchment paper. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. Add maple syrup, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. Gently fold in raspberries and chocolate chips into the batter. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve. Enjoy!

This Paleo Asian Cucumber Salad is a refreshing and crunchy dish with a delightful blend of flavors. It's perfect for a light and healthy Paleo meal or as a side dish to complement your favorite Asian-inspired main course. The combination of fresh cucumbers, vibrant herbs, and a zesty dressing will satisfy your taste buds.

Ingredients: 3 medium cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 2 carrots, julienned. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup raw almonds, chopped. 1/4 cup sesame seeds. 2 tablespoons coconut aminos. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon fresh lime juice. 1 teaspoon grated fresh ginger. Salt and pepper, to taste.

Instructions: The julienned carrots, red onion, and cucumber slices should all be combined in a big bowl. To make the dressing, combine the coconut aminos, lime juice, apple cider vinegar, olive oil, and grated ginger in a small bowl. After adding the dressing to the cucumber mixture, toss to mix. Toss in the chopped sesame seeds, chopped almonds, chopped cilantro, and chopped mint leaves. To disperse the ingredients equally, toss once more. To taste, add salt and pepper for seasoning. To allow the flavors to mingle, let the salad cool in the fridge for at least half an hour before serving. Enjoy your Paleo Asian Cucumber Salad chilled!

A tasty variation on the usual pasta bake, this one has gooey cheese on top and the flavors of buffalo chicken mixed with creamy Alfredo sauce.

Ingredients: 12 oz cooked chicken breast, shredded. 8 oz penne pasta, cooked according to package instructions. 1 cup buffalo sauce. 1 cup Alfredo sauce. 1 cup shredded mozzarella cheese. 1/4 cup blue cheese crumbles. 1/4 cup chopped green onions. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, combine the cooked chicken, cooked penne pasta, buffalo sauce, and Alfredo sauce. Mix well. Transfer the mixture to a baking dish and spread it evenly. Sprinkle shredded mozzarella cheese and blue cheese crumbles on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and fresh cilantro before serving. Season with salt and pepper to taste. Serve hot and enjoy!

With this delicious cream cheese dip, you can enjoy the smooth sweetness of maple syrup and the crunchy goodness of walnuts. This is a delicious treat that goes well with crackers or bagels and is great for any event.

Ingredients: 1 package cream cheese, softened. 1/4 cup maple syrup. 1/4 cup chopped walnuts. 1/2 teaspoon vanilla extract.

Instructions: In a mixing bowl, combine softened cream cheese, maple syrup, chopped walnuts, and vanilla extract. Mix until well blended and smooth. Transfer the mixture to a serving bowl. Chill in the refrigerator for at least 30 minutes before serving. Serve with crackers or bagels.

For a quick snack during the week, these Jalapeno Parmesan Crisps are great! Because they're spicy, cheesy, and really crispy, they're a great treat for people on the keto diet.

Ingredients: 6 jalapeno peppers, sliced thinly. 1 cup shredded Parmesan cheese.

Instructions: Preheat the oven to 400F 200C. Line a baking sheet with parchment paper. Arrange the jalapeno slices on the parchment paper in a single layer. Sprinkle shredded Parmesan cheese evenly over each jalapeno slice. Bake in the preheated oven for 8-10 minutes or until the edges are golden brown and the cheese is crispy. Remove from the oven and let cool for a few minutes before serving. Enjoy these crispy jalapeno Parmesan crisps as a delightful keto snack!

A flavorful and hearty Jambalaya made effortlessly in the Instant Pot. Perfect for a quick and satisfying meal with the authentic taste of Cajun cuisine.

Ingredients: 1 lb smoked sausage, sliced. 1 lb chicken thighs, boneless and skinless, cut into chunks. 1 onion, diced. 1 bell pepper, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup long-grain white rice. 1 1/2 cups chicken broth. 1 teaspoon Cajun seasoning. 1/2 teaspoon thyme. 1/2 teaspoon oregano. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 2 green onions, chopped for garnish.

Instructions: Turn on the Instant Pot and select 'Saute.' Add sliced sausage and cook until browned. Remove excess fat if needed. Add chicken chunks and cook until browned on all sides. Add diced onion, bell pepper, celery, and minced garlic. Saute until vegetables are tender. Add diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir well. Cancel the 'Saute' function. Close the Instant Pot lid and set the vent to 'Sealing.' Select 'Manual' or 'Pressure Cook' and set the timer for 8 minutes at high pressure. Once the cooking is complete, allow a natural pressure release for 5 minutes, then do a quick release for any remaining pressure. Carefully open the lid and fluff the jambalaya with a fork. Let it sit for a few minutes to absorb any remaining liquid. Serve the Instant Pot Jambalaya hot, garnished with chopped green onions. Enjoy your quick and delicious Instant Pot Jambalaya!

This Cube Steak Crockpot Recipe is a simple and delicious way to enjoy tender cube steaks with minimal effort. The slow cooker helps to tenderize the meat while infusing it with savory flavors from the mushroom and onion soup mix.

Ingredients: 4 cube steaks. 1 onion, sliced. 1 can cream of mushroom soup. 1 packet dry onion soup mix. 1/2 cup water. Salt and pepper to taste.

Instructions: Season cube steaks with salt and pepper. Place sliced onions in the bottom of the slow cooker. Layer cube steaks on top of onions. In a separate bowl, mix cream of mushroom soup, dry onion soup mix, and water. Pour over the cube steaks. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meat is tender. Serve hot with mashed potatoes or rice.